Epic Pumpkin and Spice Muffins
Use leftover fresh pumpkin or squash purée for these disappearing muffins
Servings: 12 muffins
Calories: 247kcal
Ingredients
- 1¼ cups all-purpose flour
- ½ cup whole wheat flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large pastured eggs
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup pumpkin or kabocha squash purée
- 6 tablespoons olive oil
- ½ teaspoon vanilla
- ½ cup coarsely chopped walnuts or pecans
- ⅓ cup raisins
Instructions
- Preheat the oven to 350°F. Grease a 12-cup muffin pan well.
- Toast the nuts for 5 to 10 minutes in the oven until fragrant but not dark.
- Sift the flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg and cloves over a medium size bowl.
- In a large bowl, beat the eggs until light. Add the sugars, mixing well. Stir in the pumpkin purée, olive oil and vanilla.
- Add the dry ingredients to the pumpkin mixture and stir just until well combined.
- Fold in the chopped nuts and raisins, being careful to not overmix the batter.
- Fill each of 12 muffin cups with a generous ¼ cup of batter. Bake for 21 to 23 minutes, until a fork inserted into the center of a muffin comes out clean. Cool in the pan for 10 minutes, then invert onto a rack to cool completely.
Nutrition
Serving: 1muffin | Calories: 247kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 213mg | Potassium: 131mg | Fiber: 3g | Sugar: 18g | Vitamin A: 865IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg